Bean Casserole (All Day Cassoulet)

 ~ serves 10

1 1/2 pounds (750 g) Polish Sausage - 1/4 thick slices - 6 mm
2 x 14 oz. (398 ml) cans Pork & Beans
2 x 14 oz. (398 ml) cans Kidney Beans
1 x 14 oz. (398 ml) can Lima Beans, drained
3 cups (750 ml) shredded Cheddar Cheese
1/2 cup (125 ml)  Assorted Bell Peppers (green/red/yellow)
1 Medium Onion, chopped
1 can Tomato Soup
1/4 cup (60 ml) Rogers Syrup (golden, thick syrup)
1/2 tsp (2 ml) Pepper
1/2 tsp (2 ml) Dried Mustard

Combine all ingredients and place in 4L greased casserole.  Cover and bake at 225F (110C) for 8 - 10 hours.  Garnish with shredded cheese.

Notes:  You can also do this in a slow cooker; which is the method I prefer.  You can vary your cans of beans to use - just be certain to have 5 - 14 oz. cans.  You can use wieners instead of sausage.  Freezes excellent.  Enjoy.

This is the recipe I wrote of the other day, I cannot believe I have not posted this previously, but ding, ding, I could not find it; hope you all try it out and enjoy your Bean Casserole as much as Noisemaker and I do!